Hoi Wan Heen Chinese restaurant serves up a fusion of Cantonese and Sichuan cuisines

Entering this restaurant - which offers Chinese fusion dishes of Cantonese and Sichuan fare - is like taking a step back in time. It is decked out in a traditional Chinese style, and has a courtyard outside. Inside, the restaurant looks like an old Shanghai tea house, with dark wooden lattice screens on the walls, an archway on one side, and wooden floors and furnishings. There are fewer than 10 tables inside.

We tried some small dishes including chicken with Sichuan chilli sauce (HK$88), a cold dish with tender chicken, with the sauce toned down for local diners (but it still packs a punch). The presentation of dishes was creative. The potato bun stuffed with chicken curry and potato (HK$48 for three pieces) looked like a basket of potatoes. The deep fried carrot dumpling with minced pork was presented as baby carrots on soil (HK$45 for three pieces) - the soil is edible biscuit. The minced pork and scallion rolled in deep-fried bean curd skin (HK$88) looked like spring rolls. They were light and crispy.

The minced pork and vegetable dumpling in chilli oil (HK$68) was soft and oozing with chilli oil, and was very tasty. The stir-fried Rosarino with diced barbecued pork and vegetables in shrimp oil (HK$68) looked like fried rice and tasted similar, but had a more nutty taste. It was good. For dessert, the taro oozed with sweet taro sauce. There are a lot of seafood and meat main dishes on the menu. It is a perfect for dim sum and small events.